Cranberry Orange Buttermilk Quick Bread

Why You’ll Love This Recipe

• Bright, sunny orange flavor with tart pops of fresh cranberries in every slice.
• Buttermilk keeps the crumb tender, moist, and sliceable—perfect for breakfast or snacking.
• One bowl for wet, one for dry—no mixer needed and minimal cleanup.
• Bakes up golden with a lightly crunchy sugared top for bakery-style appeal.

Grocery List

• Produce: 1 large orange, 1 1/2 cups fresh cranberries
• Dairy: Buttermilk, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, turbinado sugar (optional)

Full Ingredients

For the Cranberry–Orange Quick Bread

• 2 cups (240 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tbsp finely grated orange zest (from 1 large orange)
• 1/3 cup (80 ml) neutral oil (canola, sunflower, or light olive)
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/4 cup (60 ml) freshly squeezed orange juice
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 1/2 cups (150 g) fresh cranberries, coarsely chopped
• 1 tbsp (8 g) all-purpose flour (for tossing the cranberries)

Optional Topping & Mix-ins

• 1 tbsp turbinado sugar, for a crunchy top
• 1 tsp additional orange zest, for garnish
• 1/2 cup (55 g) toasted chopped pecans or walnuts, folded in with cranberries

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch loaf pan and line it with a parchment sling, leaving overhang on the long sides for easy lifting. Grease the parchment as well.

Step 2: Zest, juice, and prep cranberries

Finely zest the orange to yield 1 tablespoon. Juice it to get 1/4 cup (60 ml). Coarsely chop the fresh cranberries so you get a mix of halves and quarters. Toss the chopped cranberries with 1 tablespoon flour to lightly coat; this helps keep them from sinking during baking.

Step 3: Combine the dry ingredients

In a medium bowl, whisk together 2 cups (240 g) flour, baking powder, baking soda, and salt until evenly combined.

Step 4: Build citrus flavor in the sugar, then whisk in wet ingredients

In a large mixing bowl, add the granulated sugar and the 1 tablespoon orange zest. Use your fingertips to rub the zest into the sugar for 30–60 seconds until the sugar is fragrant and slightly damp—this releases the orange oils. Whisk in the eggs until smooth, then the oil, buttermilk, orange juice, and vanilla until well combined.

Step 5: Fold dry into wet

Scrape the dry mixture into the wet. Use a spatula to fold gently just until the flour disappears. A few small lumps are fine—overmixing can make the loaf tough.

Step 6: Add cranberries and bake

Fold in the floured cranberries (and nuts, if using). Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with 1 tablespoon turbinado sugar and, if you like, 1 teaspoon extra zest. Bake for 55 minutes, until the top is deep golden and a skewer inserted in the center comes out with a few moist crumbs (or measure 200–205°F/93–96°C internal temperature).

Step 7: Cool and slice

Cool in the pan for 10 minutes, then lift the loaf onto a wire rack. Cool until just warm or room temperature, about 45–60 minutes, before slicing with a serrated knife. Serve plain or lightly buttered.

Pro Tips

• For the brightest flavor, rub the zest into the sugar—this blooms the citrus oils.
• Measure flour accurately. For best results, weigh (240 g) or spoon and level into the cup.
• Room-temperature eggs and buttermilk help the batter come together smoothly and rise evenly.
• Tossing cranberries with a little flour prevents them from sinking and streaking the crumb.
• Let the loaf cool before slicing to set the crumb; slicing hot can compress or crumble it.

Variations

• Orange-Glazed: Whisk 3/4 cup (90 g) powdered sugar with 1–2 tbsp orange juice and a pinch of zest; drizzle over cooled loaf.
• Whole-Wheat Boost: Swap 1/2 cup (60 g) whole-wheat flour for an equal amount of all-purpose; add 1 tbsp orange juice if batter seems thick.
• Chocolate-Cranberry: Fold in 1/2 cup (85 g) mini dark chocolate chips with the cranberries.

Storage & Make-Ahead

Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate up to 7 days. For longer storage, wrap slices individually and freeze up to 3 months; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes. Batter is best baked right after mixing, but you can zest and juice the orange and chop cranberries up to 1 day ahead; refrigerate them separately.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 245 calories; 9 g fat; 38 g carbohydrates; 1 g fiber; 19 g sugars; 4 g protein; 180 mg sodium. Values will vary with optional toppings and mix-ins.